Visual Analysis of Supercritical Carbon Dioxide Extraction Process for Capsaicin

doi:10.7506/spkx1002-6630-201118025

Abstract

Abstract: The supercritical carbon dioxide extraction of capsaicin was systematically investigated. Four factors including extraction pressure, extraction temperature, separation pressure and separation temperature were optimized by uniform design method. Capsaicin was quantitatively analyzed by HPLC. In the present study, multifactor and multilevel visual analysis method (m2VA) was proposed to analyze experimental data. As a result, the best extraction pressure, extraction temperature separation pressure and separation pressure were found to be in the ranges of 10－21 MPa, 41－52 ℃, 8－11 MPa and 53－60 ℃, respectively.

Key words: capsaicin, supercritical carbon dioxide extraction, uniform design, HPLC, m2VA

CLC Number:

SUN Yi-min,，TAO Wei,，BIAN Guo-chen，TANG Hong，SUN Ruo-qiong，JIANG Biao. Visual Analysis of Supercritical Carbon Dioxide Extraction Process for Capsaicin[J]. FOOD SCIENCE, 2011, 32(18): 117-122.

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Visual Analysis of Supercritical Carbon Dioxide Extraction Process for Capsaicin

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